Jackfruit 3 Cheese Samosa Filling

CREDITS

Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed

INGREDIENTS

1 cup green jackfruit segment (boiled and chopped into cubes. ¼ teaspoon tumeric Seasonings salt 3 Tablespoon butter ghee (Clarified butter) /sunflower oil1 ball fresh garlic peeled crushed ½ teaspoon red chillie powder ¼ teaspoon dhana jeeru (cumin) powder1 medium onion sliced Fete black pepperCream cheese ¼ cup Mozarelle cheeseChopped fresh dhania (coriander)

METHOD

PreparationPrepare jackfruit by removing/peel thick outter skin with a sharp knife, jackfruit should not be over grown or ripe. Par boil chopped segments in boiling water and salt, add tumeric until soft. Drain into a colender,set aside. Chop into smaller cubes,until measuring 1 cup of cubed jackfruit
In a small to medium size saucepan, braise the chopped onion using butter ghee (Clarified butter) or oil. Fry onions golden brown, not dark, Lower heat, add spices, pinch salt sprinkle, fresh garlic followed by jackfruit cubes, cook till its nicely soften, wait till butter ghee (Clarified butter)/oil surface. Remove from heat once filling is done, cool, add cream cheese, crumble black pepper fete cheese and Mozarelle cheese. Garnish with fresh chopped dhania (coriander). Lightly toss, filling is now ready.
Bon appetite ❤️Shu-Hani❤️

INFO & TIPS

This recipe was tried and tested several times for the acquired taste.. A new twist of taste in samosas filling, this Ramadaan, one more different type of taste at iftaar /Boeka table... ❤️

Preparing and chopping jackfruit is challenging, a sharp knife, oil smeared on hands, should be able to pull off this task, Labour love... Definitely delicious.... Mouthful...

Jackfruit 3 cheese samosa filling

Give your family a new twist of taste in samosas, it's different, children will test your patience, at the end its all worth the trouble, my latest favourite samosas in my household.

This recipe was tried and tested several times for the acquired taste... I tried the different types of cheese and this stood out, hope you enjoy making this filling..

POSTED ON

12 Mar 2022

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